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Blueberry-Lemon Cinnamon Roll Breakfast Bake

Blueberry-Lemon Cinnamon Roll Breakfast Bake
  • Prep 20 min
  • Total 1 hr 10 min
  • Servings 8
Fresh blueberries, lemon zest and cinnamon rolls come together in this easy breakfast bake that makes a pretty (and tasty!) dish at your spring brunch.
March 21, 2018

Ingredients

  • 1 package (250 g) cream cheese, softened
  • 1/2 cup icing sugar
  • 2 cups fresh blueberries
  • 2 tablespoons grated lemon zest
  • 1 can (5 count) Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 2
    In large microwavable bowl, microwave cream cheese and icing sugar uncovered on High 30 to 60 seconds, stirring after 30 seconds, until softened. Stir until smooth. Stir in blueberries and 1 tablespoon of the lemon zest.
  • 3
    Separate dough into 5 rolls; return icing to refrigerator. Cut each roll into 6 pieces; stir into berry mixture. Spoon and arrange in baking dish.
  • 4
    Bake 34 to 38 minutes or until bubbling around edges and dough is baked through in centre. Cool 10 minutes. Transfer reserved icing to small bowl, stir in remaining 1 tablespoon lemon zest. Spoon icing mixture into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag; squeeze bag to pipe over top of breakfast bake. Serve warm.

  • Breakfast bake is best served the same day.
  • Cutting the cinnamon roll dough into sixths helps the dough bake all the way through.

Nutrition Facts

Serving Size: 8
Calories
350
Total Fat
14g
Saturated Fat
8g
Trans Fat
0g
Cholesterol
30mg
Sodium
410mg
Total Carbs
50g
Dietary Fiber
2g
Protein
4g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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